I just got my sourdough starter to the flavor that I like, and put it in the fridge today. That means that it's time to start fermenting a batter of chickpea flour, so I can practice a new set of recipes. Every month I try to master a new dish from somewhere at least five hundred miles from my zip code.
That article just reminds me of how very many international foods I rely on a grocery store to supply. Snerk. I'd rather make them myself, but needs must.
Doing any kind of culinary exploration on a shoestring budget requires three things: patience, a plan, and plenty of creativity, especially to use up the sauces which end up being far too spicy for my tastebuds.
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malionette
Pantry staples
Date: 2025-06-06 12:37 am (UTC)That article just reminds me of how very many international foods I rely on a grocery store to supply. Snerk. I'd rather make them myself, but needs must.
Doing any kind of culinary exploration on a shoestring budget requires three things: patience, a plan, and plenty of creativity, especially to use up the sauces which end up being far too spicy for my tastebuds.